7 lb. melon rind
7 c. sugar
1/2 tsp. oil of cinnamon
2 c. vinegar
1 tsp. oil of cloves

Trim off green and pink portions of watermelon. Cut into 1-inch pieces. Parboil until tender but not soft; drain. Combine ingredients and bring to a boil. Pour over rinds; let stand 2 nights in succession, draining off liquid, heating it and pouring it over rinds each morning. Seal in jars on the third morning. Pickles will be clear and transparent, crisp and spicy.

Yields: 8 pints.